Place the pork mince in a bowl. Remove the skin from the chorizo and finely dice it. Finely chop the coriander. Peel and finely dice the shallot, chilli's and the garlic. Mix all the dry ingredients together thoroughly alongside the seasoning and make kofte style shapes on skewers.
Heat the oil and fry till golden on each side, allow to rest.
Peel the onions and slice them as fine as possible, dice the red chilli keeping the seeds in.
Cut the pepper into thin slices, quarter the tomatoes.Pick the leaves from the coriander and finely chop the stalk. Heat the olive oil and gently fry all of the ingredients for 2 minutes, increase the heat, add the sugar and vinegar and bring to the boil, remove from the heat and cool till needed.
Wash the rocket, dry and then toss through the salsa.
Dress the plate with this, top with the kofte, then use the coriander leaf and any remaining juices to garnish the dish.
«Try to use uncooked chorizo for this recipe as cooked chorizo will be too tough.»